Enhancing quality and safety of raw buffalo meat using the bioactive peptides of pea and red kidney bean under refrigeration conditions

Abstract

The aim of this study was to extend the shelf life of raw buffalo meat by coating with high solubility bioactive peptides (BPs). In this work, BPs (11S) of pea and red kidney beans were obtained by different isolation techniques. Alcalase-red kidney bean hydrolysate (RBAH) successfully obtained after 60 min enzymatic hydrolysis for red kidney bean protein isolate (RPI) by Alcalase (E/S ratio of 1:100, hydrolysis degree 30%). The 11S pea globulin (11SGP) was isolated from pea total protein by ammonium sulphate. BPs were characterised by SDS-PAGE and used as a shield coated raw buffalo meat because of their basic nature. The isolated peptides have considerable antioxidant and antimicrobial activity. The antioxidant activity was estimated by DPPH assay. The antibacterial activity was evaluated by well diffusion assay; however, antifungal activity was estimated by disc diffusion assay. RBAH and 11SGP (800 mg/mL) were significantly (p .05) scavenged 90, 92% of DPPH_, however, 60mg/mL concentration was significantly (p .05) reduced 48-89% of gram-positive, and 38-82% of gram-negative bacteria, respectively, and they were inhibited 88% of fungal growth. The BPs (400 mg/g) were significantly reduced (p .05) the increment of meat pH and myoglobin oxidation to an acceptable percentage of metmyoglobin (MetMb) (40%) for 15-20 d via eliminating 44% of bacterial load and maintained secured storage for two weeks. RBAH was significantly increased (p .05) a à , and b à values and enhanced the meat redness, but a à value was decreased during storage. RBAH and 11SGP (400 mg/g) (p .05) was maintained the meat colour and odour by 48-68% and 64-73% after two weeks of cold storage, respectively. The tested peptides could be safely applied in novel foods. HIGHLIGHTS11SGP and RBAH are high solubility bioactive peptides (BPs) with antioxidant and antimicrobial activity. 11SGP and RBAH reduce myoglobin oxidation to an acceptable percentage of met-myoglobin. RBAH enhances the whiteness and redness of buffalo meat. 11SGP and RBAH extend meat shelf life for a period exceeds 15 d at 4 C.

Combined Effect of Chitosan Coating and Laurel Essential Oil (Laurus nobilis) on the Microbiological, Chemical, and Sensory Attributes of Water Buffalo Meat

“…Studies on the preservation of raw buffalo meat are rather limited. Results of the present study regarding pH are in good agreement with those of El-Saadony et al [ 37 ] used bioactive peptides (Alcalase-red kidney bean hydrolysate (RBAH) and 11S pea globulin (11SGP)) in the form of coatings to extend the shelf life of raw buffalo meat. The pH values significantly ( p < 0.05) increased during the storage period from pH 6 to 7.2 in control samples, this increment reduced with a relative decrease of about 6–14% in meat samples supplemented with RBAH and 11SGP concentrations (100, 250 and 400 mg/g).…”

Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review

“…The AMPs from pea (11SGP) and red kidney bean (RBAH) were used to extend the shelf-life of raw buffalo meat [64]. In laboratory media, the Gram-positive (L. monocytogenes, B. cereus, and Streptococcus pyogenes) and Gram-negative (E. coli, Pseudomonas aeruginosa, Acinetobacter baumannii) bacteria were inhibited by 11GSP (60 µg/mL) and Gram-negative bacteria by 60% and Gram-positive bacteria by 90%.…”

Biochemical and Functional Characterization of Kidney Bean Protein Alcalase-Hydrolysates and Their Preservative Action on Stored Chicken Meat

“…Researchers sought to preserve various foods with biologically active natural additives [5][6][7][8][9]. The new trend in food preservation uses bioactive peptides as natural additives to preserve milk [10][11][12][13][14][15], meat products [16][17][18]. These proteins can generate bioactive peptides under enzymatic hydrolysis [19][20][21].…”

“…These bioactive peptides (BPs) inherent in the legume seeds can be liberated and produced under the action of different proteases such as Alcalase, Pepsin, Trypsin, and Papain [21]. These BPs were reported to exhibit antibacterial activity against various spoilage bacteria and exert antioxidant activity against lipid oxidation [9,15,18]. Therefore, they can be incorporated into different functional foods [33].…”